Name: Chicken Quesadilla
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 cup Tomato (chopped); 2 TBSP Red bell pepper (chopped); 2 TBSP Red onion (chopped); 1 TBSP Fresh cilantro (chopped); 1 TBSP Jalapeño pepper (chopped (adjust to taste)); ½ tsp Lime juice; Salt (to taste); Black pepper (to taste); 2 oz Tortilla chips; 2 TBSP Extra-virgin olive oil ((plus more for cooking the quesadillas)); ½ cup Onion (thinly sliced); 1 cup Green bell pepper (thinly sliced); 8 oz Chicken breast boneless skinless (thinly sliced); ½ tsp Paprika; ¼ tsp Garlic powder; ¼ tsp Ground cumin; Salt (to taste); Black pepper (to taste); 2 large Tortilla wraps; 1 cup Monterey Jack cheese (shredded); 4 TBSP Sour cream ((for serving)); 2 TBSP Honey; 16 oz Water (cold); 4 oz Orange juice (cold); 2 TBSP Lime juice; Ice cubes ((optional))

Chicken Quesadilla

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 758kcal

Ingredients

Chips and Salsa

1 cup Tomato chopped
2 TBSP Red bell pepper chopped
2 TBSP Red onion chopped
1 TBSP Fresh cilantro chopped
1 TBSP Jalapeño pepper chopped (adjust to taste)
½ tsp Lime juice
Salt to taste
Black pepper to taste
2 oz Tortilla chips

Chicken Quesadilla

2 TBSP Extra-virgin olive oil (plus more for cooking the quesadillas)
½ cup Onion thinly sliced
1 cup Green bell pepper thinly sliced
8 oz Chicken breast boneless skinless thinly sliced
½ tsp Paprika
¼ tsp Garlic powder
¼ tsp Ground cumin
Salt to taste
Black pepper to taste
2 large Tortilla wraps
1 cup Monterey Jack cheese shredded
4 TBSP Sour cream (for serving)

Virgin Margarita

2 TBSP Honey
16 oz Water cold
4 oz Orange juice cold
2 TBSP Lime juice
Ice cubes (optional)

US Customary - Metric

Instructions

Make the Salsa
Combine the chopped tomato, red bell pepper, red onion, fresh cilantro, jalapeño, and lime juice in a bowl.
Mix well and season with salt and pepper to taste. Set aside.
Prepare the Quesadilla Filling
Heat a nonstick pan over medium heat and add olive oil.
Sauté the onion and green bell peppers until softened (about 3–4 minutes).
Add the chicken strips to the pan along with paprika, garlic powder, cumin, salt, and black pepper.
Cook, stirring frequently, for about 5 minutes, or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.
Assemble and Cook the Quesadilla
Lay one tortilla flat and evenly spread shredded cheese on one half.
Add half of the chicken mixture on top of the cheese, then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas.
Heat a nonstick pan over medium-low heat and lightly grease it with olive oil.
Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted. Remove from the pan and slice into wedges.
Prepare the Virgin Margaritas
In a pitcher, mix honey, cold water, orange juice, and lime juice until well combined.
If desired, rim glasses with salt by rubbing a lime wedge around the rim and dipping it into salt.
Add ice cubes to the glasses, pour the margarita mixture, and serve.
Serve
Arrange the quesadilla wedges on a serving plate with sour cream on the side.
Serve alongside tortilla chips, salsa, and virgin margaritas. Enjoy!

Nutrition